Ok well this deserves its own thread. Brothers and Sistas I have a new tool for your arsenal. Two years ago Brother Billy introduced me to the redneck corn cooker which is two galvanized trash cans on a turkey fryer burner. Dont wig out just yet on the galvanized steel..
Well since then I have upgraded to 40qt Aluminum pot steamer
This is how you load it... This 40 quart 40 ears...
Water in the bottom start up the burner which should not be full blast your just boiling the water in the bottom and it cooks for about 1 hour then grab one from the top and test. These do go up to 80qt in size but I fear the corn on the bottom will mush while the stuff on top might not be done. The 40qt we used at chambers ths weekend worked great. If your looking for one they have them on Amazon and a bunch of different brands and sizes. Just search Tamale steamer. Rule of thumb when I was searching a dollar a quart but there are cheaper ones. What I learned this weekend is that if you need more than 40 for a large crowd is to cooler it hot and they were screaming hot and you close the cooler they stay hot and you have the pot for another batch. So precooking a batch or two will get you ahead of the game and still be able to serve hot corn that all people have to do is peel and eat or add butter and salt as well but darn good just steamed
Just thought I ought to give this info to All my Brothers and Sistas
Well since then I have upgraded to 40qt Aluminum pot steamer
This is how you load it... This 40 quart 40 ears...
Water in the bottom start up the burner which should not be full blast your just boiling the water in the bottom and it cooks for about 1 hour then grab one from the top and test. These do go up to 80qt in size but I fear the corn on the bottom will mush while the stuff on top might not be done. The 40qt we used at chambers ths weekend worked great. If your looking for one they have them on Amazon and a bunch of different brands and sizes. Just search Tamale steamer. Rule of thumb when I was searching a dollar a quart but there are cheaper ones. What I learned this weekend is that if you need more than 40 for a large crowd is to cooler it hot and they were screaming hot and you close the cooler they stay hot and you have the pot for another batch. So precooking a batch or two will get you ahead of the game and still be able to serve hot corn that all people have to do is peel and eat or add butter and salt as well but darn good just steamed
Just thought I ought to give this info to All my Brothers and Sistas